In a large mixing bowl, combine 2 cups of plain Greek yogurt, 1 cup of creamy peanut butter, 1/4 cup of maple syrup (or honey), and 1 teaspoon of vanilla extract. Whisk until smooth, about 2-3 minutes.

Line an 8x8 inch baking pan with wax paper. Scoop half of the yogurt mixture into the pan, forming 4-6 mounds and smoothing it out.

Insert popsicle sticks into each mound about halfway, then add the remaining yogurt mixture on top and flatten it.

Sprinkle roasted and salted peanuts on top and press down lightly. Freeze for about 2 hours until solid.

Melt 1 cup of chocolate chips with 2 tablespoons of coconut oil in a microwave-safe bowl, stirring until smooth.

Remove the bars from the pan and dip each into the melted chocolate, letting the excess drip off.

Return the dipped bars to the freezer for 5-10 minutes to set the coating.

Slice the bars into desired shapes and store them in an airtight container in the freezer.